Grilled Beef Filet Mignon Recipes

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4 hours ago Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the …

Rating: 5/5(3)
Total Time: 30 mins
Category: Healthy Vegetable Recipes
Calories: 283 per serving
1. Preheat grill to high.
2. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
3. Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.

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3 hours ago Filet mignon is a delicious, tender cut of beef that melts in your mouth. It happens to be ideal for grilling, as it develops a nice crust over high heat while the …

Ratings: 69
Calories: 9538 per serving
Category: Entree, Dinner

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3 hours ago Preheat grill to 350° to 400° (medium-high). Sprinkle fillets with pepper and salt. Advertisement. Step 2. Grill, covered with grill lid, over 350° to 400° (medium-high) heat 4 to 6 …

Servings: 4
Total Time: 22 mins
1. Preheat grill to 350° to 400° (medium-high). Sprinkle fillets with pepper and salt.
2. Grill, covered with grill lid, over 350° to 400° (medium-high) heat 4 to 6 minutes on each side or to desired degree of doneness. Let stand 5 minutes.

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8 hours ago Use This Handy Cooking Chart Learn How To Cook The Perfect Filet This Filet Mignon Recipe Is Perfect For A Ro Recipes Low Carb Maven Pan Seared Filet Mignon . Perfect Grilled Filet Mignon Delicious Wood Pellet Grill Steak Recipe Recipe Filet Mignon Recipes Grilled Steak Recipes Outdoor Cooking Recipes . Absolutely Nothing Says Summertime Like The Odor Of Barbecuing …

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1 hours ago 2. Put the wet ingredients for the red wine mushroom sauce in another container, stir together and refrigerate. 3. Cut about 1 1/2 – 2 inches off of the bottom …

Rating: 5/5(5)
Total Time: 50 mins
Category: Dinner
Calories: 680 per serving
1. The night before: 1. Salt all sides of the filet, cover and refrigerate. 2. Put the wet ingredients for the red wine mushroom sauce in another container, stir together and refrigerate. 3. Cut about 1 1/2 - 2 inches off of the bottom of the asparagus and then lightly peel the lower half of each spear with a vegetable peeler. Place into a microwaveable serving dish, cover and refrigerate. 4. Remove about 1/4 of the sliced mushrooms from their container and place into a plastic bag and save for another use. Cut the remaining mushrooms in half, return them to their container and cover with plastic wrap.
2. About 40 minutes before Cooking: Remove the filet mignon from the refrigerator and place on a plate to come to temperature. Place an iron skillet (or an oven safe saute pan) on the stove for the meat and a large saute pan on the stove for the mushrooms and red wine sauce. Remove the wet ingredients for the sauce and the mushrooms from the refrigerator. Remove the asparagus from the fridge, add 2 tablespoons of water to the serving dish and cover again. Mince the onion and press or mince the garlic.
3. Procedure: Preheat the oven to 375 and place the rack in the middle position. Preheat the skillet over medium high heat. Pat each filet dry with a paper towel. Brush all sides generously with olive oil and season all surfaces with salt and pepper. Add a little oil to the skillet and swirl to coat the bottom. Add the filets to the pan and set the timer for 3-4 minutes (3 for thinner cuts and 4 for a thicker cut). Turn the heat to just a hair above medium. When the timer goes off, flip the meat and set the timer for 2 - 3 1/2 minutes. Turn off the heat, add a small pat of butter to the top of each filet and place into the oven. Set the timer per the suggestions in the chart. If you have an electric thermometer, set the temperature for your desired degree of doneness and stick the thermometer into one of the filets - right into the center but not all of the way through the meat. You want it in the middle.
4. Mushroom and Red Wine Sauce: Place the saute pan over medium high heat. When it gets hot, add 1 tablespoon of olive oil. Swirl to coat the pan. Add the mushrooms to the pan and spread them out in one layer. Turn the timer for 5 minutes or cook until the mushrooms have browned nicely on one side. Shake the pan and turn the mushrooms over. Yes, each one. Reduce the heat to medium and cook about 3 minutes. Push the mushrooms to the sides of the pan. Add the onion and garlic and a little bit of oil to the middle of the pan. Saute until they become soft and translucent. At some point they will become mixed in with the mushrooms. Add the wet sauce ingredients to the pan and a few sprigs of fresh thyme. Bring the sauce up to a simmer. Simmer for 5 minutes or until the sauce just begins to thicken. Adjust seasoning with salt and pepper. Add 2 tablespoons of butter to finish the sauce and stir in. Turn off the heat.

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Just Now Garlic Butter Steak perfect for any occasion. It can work for a special date night or just for a typical weeknight meal! This Grilled Filet Mignon is simple to …

Rating: 5/5(2)
Total Time: 25 mins
Category: Main Course, Main Dish
Calories: 514 per serving
1. Start by preparing your fillets. Take out of the refrigerator and season with fine sea salt and freshly ground pepper on both sides. Allow to sit at room temperature while you heat the grill to medium-high heat.
2. Heat 1 tablespoon unsalted butter and 2 tablespoons extra virgin olive oil in large skillet. Add leeks, mushrooms and garlic. Saute until soft, approximately 5-10 minutes.
3. When the grill is heated, grill for 4-5 minutes on each side. Remove from the grill and allow to set for a minimum of 3 minutes.
4. To serve, spoon leeks and mushrooms on a plate, top with grilled beef fillet and top with a spoonful of brandy garlic butter.

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2 hours ago CategoryAll Recipes, Dinner, Indoor, Low Carb. Prep Time10 mins Cook Time15 mins Total Time25 mins Yields1 Serving. Beef Filet Tenderloin Steak There’s no steak more tender than Beef Filet Tenderloin Steak! The filet mignon is often cut into …

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3 hours ago Cook Keto Beef Kabobs on a Grill. Preheat a grill to medium-high heat. Brush the grill grates with oil. Grill the kabobs directly over the heat turning occasionally and …

Rating: 5/5(8)
Total Time: 6 hrs 50 mins
Category: Main
Calories: 168 per serving
1. Mix the marinade ingredients into a Ziplock bag then add the chopped steak pieces.
2. Marinate the beef in the fridge for at least 4 - 12 hours for best results, a shorter marinate time will result in much less flavor.
3. After the minimum 4 hours marinate time is up thread the beef and vegetables onto the kabob skewers, do not pack them on too tightly.
4. Preheat a grill to medium-high heat

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9 hours ago Beef Filet Tenderloin Steak There’s no steak more tender than Beef Filet Tenderloin Steak! The filet mignon is often cut into medallions in portions of six to eight ounces, a perfect serving size for a special evening. Very little preparation is required before cooking the Beef Filet Tenderloin Steak. The most important thing is to remember to remove any silver skin that may be on the

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1 hours ago Oct 17, 2021 - Explore Andre Charade's board "Filet mignon recipes grilled" on Pinterest. See more ideas about filet mignon recipes, recipes, filet mignon.

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7 hours ago Preparation. In a bowl add olive oil, soy sauce, Worcestershire sauce, mustard, garlic, lemon juice and black pepper. Mix until combined. Pour marinade …

Rating: 5/5

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8 hours ago Vicky Abrams started Tasteaholics and So Nourished in 2015 with her husband, Rami, hoping to document all their low carb cooking adventures. She is an expert in the keto diet industry and is the author of the bestseller, Keto Diet for …

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3 hours ago Thai Grilled Beef Salad; 2 servings. Ingredients: 1 beef filet mignon - (8 oz) = (or boneless sirloin steak) 4 cups mixed salad greens 1/2 cup torn basil leaves - (packed) 3 green onions - thinly sliced 1 small Kirby cucumber - unpeeled, and thinly sliced 1 small carrot - peeled, and cut into matchsticks 2 tablespoons fresh lime juice 1

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Frequently Asked Questions

What's the best way to cook filet mignon on the grill?

If you’re scared to overdo the cook of your filets on the grill, try the reverse sear method instead. First, cook your steaks on low heat until they reach about 90 to 100 degrees.

How long to cook filet mignon on Victoria Heydt Grill?

Place the steaks on the grill. The Spruce / Victoria Heydt Cook the steaks 5 to 6 minutes per side or until they almost reach the preferred doneness, up to 9 minutes per side for well done. (The meat will continue to cook as it rests.)

How to cook filet mignon in a cast iron skillet?

Instructions. Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides. Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.

How to make mushroom sauce for filet mignon?

Mushroom and Red Wine Sauce: Place the saute pan over medium high heat. When it gets hot, add 1 tablespoon of olive oil. Swirl to coat the pan. Add the mushrooms to the pan and spread them out in one layer. Turn the timer for 5 minutes or cook until the mushrooms have browned nicely on one side.

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